# Components:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1/2 teaspoon fine sea salt
05 - 3/4 cup whole milk, warmed to 110°F
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
→ Cinnamon Swirl Filling
08 - 1/2 cup packed brown sugar
09 - 2 tablespoons ground cinnamon
10 - 1/4 cup unsalted butter, softened
→ Egg Wash
11 - 1 large egg
12 - 1 tablespoon milk
→ Icing (optional)
13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons milk
15 - 1/2 teaspoon vanilla extract
# Directions:
01 - In a mixing bowl, combine flour, granulated sugar, instant yeast, and sea salt.
02 - Add warmed milk, melted butter, and eggs to the dry mixture and blend until a soft dough forms.
03 - Knead the dough by hand or with a dough hook for 6 to 8 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and allow it to rise until doubled in size, approximately 1 hour.
05 - In a small bowl, mix together brown sugar and ground cinnamon.
06 - Punch down the risen dough and roll it into a 16 by 12 inch rectangle on a lightly floured surface.
07 - Spread softened butter evenly over the dough, leaving a 1/2-inch border, then sprinkle cinnamon-sugar mixture atop.
08 - Roll up dough tightly from a long side into a log shape.
09 - Using a sharp knife, cut the log lengthwise in half, then twist the two halves together, exposing the cinnamon swirl.
10 - Arrange the twisted dough on a parchment-lined baking sheet into a Christmas tree shape, tucking ends underneath.
11 - Cover loosely and let the shaped dough rise for 30 minutes while preheating the oven to 350°F.
12 - Whisk the egg with milk and brush the mixture evenly over the dough surface.
13 - Bake for 25 to 28 minutes until golden brown and cooked through.
14 - Once slightly cooled, whisk powdered sugar, milk, and vanilla extract to create icing, then drizzle over the bread if desired.
